Soft Pumpkin Chocolate Chip Cookies

October 5, 2015
October 5, 2015

Soft Pumpkin Chocolate Chip Cookies

There’s something incredibly seasonal about cookies. Though of course cookies should be enjoyed all year long, for me the memory of baking a

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Soft Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies

There’s something incredibly seasonal about cookies. Though of course cookies should be enjoyed all year long, for me the memory of baking a batch of cookies is something I associate with cooler weather, changing leaves, and fall. It makes me want to put on some thick socks just thinking about it.

Here’s the newest thing in fall cookie-making: Softbatch Pumpkin Chocolate Chip Cookies. And friends, they are as delicious as they sound. It starts out with a soft and chewy cookie base. The secret? Coconut oil!

I started using coconut oil in cookies a few months ago, and quickly became obsessed. They give cookies this moistness that you just can’t get with a butter dough. And the coconut taste is nearly undetected in the baked cookies.

Next up? Pumpkin puree. None of that pumpkin spice nonsense. We use real pumpkin in our cookies. It adds additional moisture, and gives them an orange hue that just screams fall.

Last, and perhaps most importantly, these cookies are studded with chocolate chunks. I mean, the only thing better than chocolate chips in cookies is chocolate chunks. And we’ve got a whole cup of them in these pumpkin chocolate chip cookies.

So put on those warm & fuzzy socks and get baking.

pumpkin chocolate chip cookies in a stack

Tips for making these pumpkin chocolate chip cookies

These easy pumpkin cookies come together in about 25 minutes and require no special skills or equipment. However, there are a few things to remember when making a batch of these homemade cookies.

Use room temperature coconut oil—You want the coconut oil to be firm and not melted when you cream it together with the brown sugar. Coconut oil does a fairly good job of mimicking butter when it’s solid, but it won’t fluff up like butter does when it’s creamed (just something to keep in mind!).

Use pure pumpkin puree—Make sure you’re using pure pumpkin and not pumpkin pie filling in these cookies. Pumpkin pie filling has added sugars and spices, which will mess up the flavor of these pumpkin chocolate chip cookies. To be safe, always read the label of the pumpkin puree to be sure it’s 100% pumpkin.

Don’t skip the salt—I know 3/4 teaspoon of salt seems like a lot for a batch of cookies, but it’s really important for this recipe. These cookies won’t taste salty at all, but the salt helps bring out the pumpkin flavor. You should also be using table salt for this cookie recipe, not kosher or sea salt!

Bittersweet chocolate is a must—Yes, you can technically substitute whatever chocolate you have on hand for this recipe. However, I think bittersweet chocolate pairs the best with the pumpkin flavor of these cookies. If you can’t get your hands on bittersweet chocolate, a quality dark chocolate will work as well.

pumpkin chocolate chip cookies on a wire rack

I think you’ll really love these pumpkin chocolate chip cookies! These are perfect in the fall, but they also make a lovely addition to any holiday party.


Softbatch Pumpkin Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews


  • 1/2 cup coconut oil
  • 3/4 cup light brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • orange food coloring (optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup bittersweet chocolate, chopped


    1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
    2. In a standing mixer fitted with a paddle attachment, cream the coconut oil and brown sugar until light, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract for an additional minute. If using food coloring, add it in now!
    3. In a separate bowl, whisk together the flour, salt, and baking soda. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in chocolate chips with a spatula.
    4. Using a 2 oz cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie. Try to resist rolling the dough into perfect balls- if you keep them a little messy, they’ll develop a beautiful crust. Bake cookies for 10-12 minutes, or until just beginning to get light golden brown. Do not overbake!! Allow to cool on cooling rack before serving.

More pumpkin desserts from Broma Bakery:

The Best Pumpkin Cake EVER with Cream Cheese Frosting

Maple Pecan Bourbon Pumpkin Pie

Pumpkin Butter Pop-Tarts

Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

Gingersnap Pumpkin Mousse Cheesecake 

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  1. Yum! I used whole wheat flour, I don’t recommend. But I’d recommend using cinnamon! The more you drop the cookies onto the cooking sheet, the better!

  2. I just made these and they didn’t fluff up! They’re kinda pancake looking, but still a delicious flavor. Any tips or places I may have gone wrong for next time?

    • Hey April! Oh no! What a bummer! My guess is that you might have under measured your flour or over measured one of the wet ingredients. Try refrigerating the dough for a little bit longer next time!

  3. I have made these cookies sooo many times! They are perfectly fall-ish and absolutely delicious. The only pumpkin cookies I’ve ever attempted that were worth making again. Making some tonight!!!